This is a quick ground pork stir fry built around a coconut milk sauce seasoned with fish sauce and brown sugar. It comes together in 35 minutes and gives you a genuinely satisfying, protein-forward meal over rice. The sauce is thin enough to soak into jasmine rice but rich enough to make the whole bowl feel complete.
Shopping notes
- Fish sauce: Look for Tiparos, Megachef, or Squid brand. Avoid anything with caramel color added — the ingredient list should be short: anchovies, salt, sugar. A good fish sauce smells pungent in the bottle but mellows completely in the pan.
- Coconut milk: Full-fat only here. The reduced-fat versions are mostly water and the sauce won’t coat the pork properly. Shake the can before opening.
- Thai basil vs. regular basil: Thai basil holds up better to heat and has a faintly spicy, anise edge that regular Italian basil doesn’t. Worth seeking out at an Asian grocery, but regular basil works fine — just expect a milder finish.
- Ground pork fat content: Standard supermarket ground pork (around 20% fat) is ideal. Extra-lean pork mince will dry out and won’t brown as well.
Before you start
The one thing that actually determines whether this dish works is heat management when you add the pork. Get the wok genuinely hot before the meat goes in — if the pan isn’t hot enough, the pork will steam in its own liquid instead of browning, and you’ll lose the texture that makes this worth eating. Spread the mince out flat, leave it alone for 60–90 seconds, then break it up. That initial contact with a hot surface builds flavor the sauce can’t replace. Also, ground pork must reach an internal temperature of 160°F (71°C) — never serve it pink. With a thin stir fry like this, five minutes over high heat gets you there, but if you’re unsure, a quick check with an instant-read thermometer is worth it.
If something goes sideways
- Sauce is too thin and watery: The coconut milk didn’t reduce enough. Crank the heat back up and let it bubble uncovered for another 2–3 minutes, stirring frequently. It will tighten quickly.
- Dish tastes flat or one-dimensional: Fish sauce and brown sugar need to be in balance. Add fish sauce a half-teaspoon at a time if it needs more salt-depth, or a pinch more brown sugar if it’s too sharp. Taste before you add the basil.
- Pork is clumping into large chunks: This usually means the pan wasn’t hot enough when the meat went in, or the pan is overcrowded. If it happens, just keep breaking it down with a wooden spoon — it won’t ruin the dish, it just takes an extra minute.
- Too spicy: Remove the chili next time, or deseed it more carefully. To rescue a batch that’s already too hot, stir in an extra 2–3 tablespoons of coconut milk and a small pinch of sugar.
- Basil turned black and slimy: It went in while the pan was still on the heat, or the leaves were wet. Pull the pan completely off the burner first, then stir the basil in — residual heat is all it needs.
Leftovers and meal prep
Leftovers keep well in an airtight container in the fridge for up to 3 days. The coconut milk sauce thickens as it cools, so when you reheat — stovetop is best, medium heat, 3–4 minutes — add a small splash of water or extra coconut milk to loosen it back up. Skip the garnish when storing; spring onions go limp and aren’t worth the extra dish. For meal prep, the cooked pork mixture freezes well for up to 2 months. Freeze it flat in zip-lock bags, thaw overnight in the fridge, and reheat as above. Pair it straight from the freezer stash with freshly cooked rice and you have a complete, high-protein meal in under 10 minutes.
Pork Mince and Coconut Stir Fry
Ingredients
Main Ingredients
- 1 piece red chili - sliced thinly, seeds removed for less heat
- 1 handful basil leaves - Fresh, Thai basil preferred, torn
Instructions
- Heat the vegetable oil in a large wok or frying pan over medium-high heat. Once shimmering, add the finely chopped onion and sauté until translucent, about 3-4 minutes.
- Add the minced garlic and sliced red chili. Stir-fry for 30 seconds until fragrant, ensuring the garlic doesn’t burn.
- Increase the heat to high and add the pork mince to the pan. Use a wooden spoon to break the mince apart and stir-fry until browned, about 5 minutes.
- Pour in the coconut milk, fish sauce, and brown sugar. Stir well to combine and let it simmer for another 5 minutes, allowing the flavors to meld beautifully.
- Remove the pan from the heat and mix in the torn basil leaves until wilted.
- Transfer the stir fry to a serving dish and garnish with sliced spring onions. Serve immediately with steamed jasmine rice.
Notes
- Consider substituting pork with ground chicken or turkey for a leaner variation.
- For an additional splash of color, include bell pepper strips to the stir fry.
- Ensure the wok is hot before adding ingredients to achieve the best stir fry results.
Nutrition
FAQ
Can I use ground chicken or turkey instead of pork?
Yes, both work, but note that ground poultry must reach 165°F (74°C) internally — higher than pork. Ground chicken in particular is leaner, so the dish will be less rich; add an extra tablespoon of coconut milk to compensate.
Is there a substitute for fish sauce if I don’t have it?
Soy sauce is the most practical swap — use the same quantity. It won’t have the same depth, but the dish will still taste good. Worcestershire sauce mixed half-and-half with soy sauce gets you a bit closer.
Can I make this without a wok?
A large, heavy skillet works fine. The key is using your biggest pan so the pork has room to brown rather than steam. Cast iron or stainless steel both handle the high heat better than non-stick.
How do I make this more filling without adding more pork?
Stir in a can of drained chickpeas or add a handful of frozen edamame with the coconut milk — both add protein and bulk without changing the cook time. Serving over a larger portion of jasmine rice also stretches it further.
Can I prep any of this ahead of time?
You can chop the onion, mince the garlic, and slice the chili up to 24 hours ahead and store them together in the fridge. The pork itself is best cooked fresh, but having the aromatics ready cuts your active prep to under 5 minutes.
My coconut milk separated in the can — is it still okay to use?
Yes, completely normal. The thick cream rises to the top and the watery liquid settles below. Shake the can well before opening, or just stir it together in a bowl before adding it to the pan.
Try these next
- Savory Pork Noodle Stir-Fry
- Quick Lamb Coconut Rendang
- Fragrant Lamb Coconut Stew
- Authentic Szechuan Dan Dan
